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Mexican Chef Salad

Wonderful with ground Turkey too. I also use non fat Italian Dressing . I substitute the iceberg with mixed greens.

Yield: 4 servings

Ingredients

1 pound(s) ground beef

1/2 cup(s) Onion Chopped

15 ounce(s) Can kidney beans Drained

1 tablespoon(s) Chili powder

2 can(s) 4oz taco sauce

1/2 cup(s) Italian salad dressing

6 cup(s) Iceberg lettuce Torn

3 1/2 cup(s) Romaine lettuce Torn

1/2 cup(s) Green onions with tops Sliced

7 1/2 ounce(s) Package tortilla chips

1 Large tomato Chopped

4 ounce(s) Sharp cheddar cheese Shredded

1 Small avocado Sliced & coated with lemon juice

Preparation

Cook beef and onion in a large skillet until meat is browned, stirring to crumble meat. Drain. Stir in beans and chili powder; cook, uncovered, until thoroughly heated. Remove from heat; stir in taco sauce and salad dressing. Cool slightly.

Combine lettuce and green onions; place in a large bowl. Crush chips, reserving several whole ones for a garnish. Place chips on each serving plate, layer the lettuce, meat mixture, avocado, tomatoes and sprinkle with cheese.